A chocolate lover’s dream comes true, these moist and decadent vegan chocolate muffins are perfect for breakfast alongside your morning coffee or as an after-dinner dessert. The combination of chocolate chips, cocoa powder, and instant coffee creates a bold and rich flavor that will leave your mouth watering!
If you are looking for more recipes to satisfy your chocolate cravings, you will want to check out our vegan chocolate chip muffins, vegan chocolate peanut butter muffins, and fudgy vegan brownie cupcakes!
What to expect?
This easy recipe calls for Dutch-processed cocoa powder, flour, salt, baking powder, and vegan buttermilk made with dairy-free milk and apple cider vinegar. In place of eggs, we use a flax seed vegan egg substitute combined with olive oil as a binding agent. We then fold in dark chocolate chips before baking the muffins to perfection.
Many recipes focus on creating tall, bakery-style muffins with a mushroom top. While these muffins do not have much height, they have a rich chocolate flavor and a melt-in-your-mouth texture that the whole family will love!
Here is why you will love this vegan chocolate muffin recipe:
- It is easy to make – You will not need any special ingredients or equipment. All this recipe requires is one bowl, 10 minutes of prep time, and 30 minutes of baking time!
- It is versatile – You can customize these vegan chocolate muffins with alternative flavors, additional fillings, and sweet toppings. Check the variations section for more delicious ideas!
- It has the best results – By following the instructions and measurements precisely as written, you will end up with moist and fluffy cake-like muffins.
- It is the most delicious – In addition to the soft, moist texture, I added instant coffee to intensify the chocolate flavors even more!
- Dairy-free butter – The butter must be soft and at room temperature before use.
- Cane sugar – You can also use other dry sugars like coconut, brown, or white sugar.
- Flax egg – The combination of finely milled ground flax seeds and water is a vegan egg substitute to help bind the ingredients. Do not use ground flax flakes.
- Olive oil – You can also use other neutral oils such as sunflower oil, canola oil, or vegetable oil.
- Vanilla extract – For the best flavor, use pure vanilla extract.
- All-purpose flour – You can also use whole wheat flour. For gluten-free muffins, you can use any gluten-free flour blend.
- Dutch cocoa powder – Dutch-processed cocoa powder will give the muffins a nice dark color and chocolate flavor. I like to use high-fat (20-22%) cocoa.
- Instant coffee – A small amount of instant coffee will intensify the chocolate flavor without a coffee flavor.
- Baking powder
- Chocolate chips – I recommend semi-sweet dark chocolate chips.
- Apple cider vinegar – Combining the apple cider vinegar and the baking powder creates a foam that leavens the batter.
- Dairy-free milk – I use oat milk for this recipe, but any non-dairy milk, such as cashew milk, rice milk, soy milk, or almond milk, will do! Like the butter, the milk needs to be at room temperature.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
Making vegan chocolate muffins
- Preheat the oven to 350 °F/180 °C and position an oven rack in the center. In the meantime, line a 12-cup muffin pan with paper liners. Spray the muffin pan and liners, if desired.
- Mix the dry ingredients (cocoa powder, flour, salt, and baking powder) in a small bowl.
- Add the apple cider vinegar to the room-temperature milk (this will become your vegan “buttermilk.”) Stir in the instant coffee.
- Then, add the soft, room-temperature vegan butter and cane sugar to the bowl.
- Use an electric mixer to whisk the mixture for only two minutes. The sugar will not melt.
- Add the ground flax egg (do not use flakes), olive oil, and vanilla extract. Mix them well.
- Add half of the dry ingredient mixture using a spatula or spoon and mix well. Then add half of the vegan buttermilk to the batter and mix again.
- Mix well in the second half of the dry and wet ingredients. Stop mixing when the batter reaches a soft, fluffy, and pillowy texture. Do not overmix.
- Gently fold in the chocolate chips with a rubber spatula.
- Use an ice cream scoop or two spoons to distribute the batter across the muffin tin cavities evenly. They will be full. If desired, add a few more chocolate chips to the top of the batter so that they are visible after baking.
- Place the muffin pan in the oven and bake for approximately 30 minutes.
- Let the muffins remain in the pan and cool for 5-10 minutes. They will be very soft and moist, especially while hot.
- Once cooled, lightly run a knife around the muffin (if necessary) before removing them.
- For consistency and accuracy, always use a scale to measure the ingredients.
- If you do not have access to finely milled ground flax seeds, you can take whole flax seeds and grind them in a coffee grinder. The finer the seeds, the easier they are to absorb and bind.
- You can mix the flour and milk with the batter using either an electric mixer or a spatula, but mix quickly to avoid overmixing.
- Do not bake longer than 30 minutes, as it will dry out the muffins. In an oven similar to mine, 35 minutes is too long.
There are many other ways to enjoy these decadent vegan double chocolate muffins. Enhance the flavor with one of the many variations below:
- With different chips – Swap out the dark chocolate chips for white chocolate chips, butterscotch chips, or peanut butter chips.
- With nuts – Fold in crushed walnuts or pecans for extra crunch and protein. Or, use peanut butter as I do in my vegan chocolate peanut butter muffins.
- With fruit – Try them with dried raspberries, strawberries, or blueberries, as I do in my vegan blueberry muffins. Or mix in mashed bananas for chocolate banana muffins!
- With spices – Warm up the flavor with a dash of cinnamon, ginger, or ground clove. For a kick of heat, add cayenne pepper!
- With orange zest – Orange and chocolate make a delicious combination. Try these muffins with orange zest, as I do in my vegan orange muffins.
- With different flavors– For a different flavor profile, swap out the vanilla extract for orange or almond extract.
- With toppings – Give them a delicious finishing touch with decorating sugar or crushed nuts sprinkled on top.
- Scale – A scale is critical for accurately measuring the ingredients and creating the best results.
- Electric hand mixer – An electric mixer is handy when creaming the butter.
- Rubber spatula – A rubber spatula is helpful for gently mixing or folding ingredients. It will also ensure you scrape all the batter from the bowl without leaving a drop behind!
- Muffin tray – I recommend using a muffin pan with 12 cavities of 3-in dia. x 1 in. (7.6 cm dia x 2.5 cm)
- Paper muffin liners – I use paper liners in all my recipes; however, using them is optional.
- Ice cream scooper – You can also use two spoons if you do not have an ice cream scoop.
These vegan chocolate muffins are best when you enjoy them the same day you make them. However, if you want to make them in advance or have leftovers, here is the best way to store them:
Room temperature – Store the muffins in an airtight container at room temperature for up to two days.
In the refrigerator – Once cooled, store the muffins in an airtight container in the fridge for up to four days.
In the freezer – Once cooled, place the muffins in zippered plastic bags or an airtight container and store them in the freezer for up to three months.
Defrosting and reheating – To defrost, thaw at room temperature before eating. To serve warm, wrap in foil and place in the oven at 350°F for 10-15 minutes. Or, place the muffin on a microwave-safe paper towel or plate and microwave on high for approximately 30 seconds.
You can use espresso powder and instant coffee interchangeably. However, espresso powder is much more intense in flavor, so you may need to use less to achieve a similar taste.
The muffins contain a very small amount of caffeine from the instant coffee. However, the amount is minimal and will make little difference.
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Vegan Chocolate Muffins
- ½ cup Dairy-free butter
- 1 cup Cane sugar
- 2 Flax egg (1 Tbsp ground flax – 3 Tbsp water)
- 4 Tbsp Olive oil
- 2 tsp Vanilla extract
- 1+½ cups All-purpose flour
- ½ cup Dutch cocoa powder I use a high-fat (20-22%) one
- 1 tsp Instant coffee
- ½ tsp Salt
- 2 tsp Baking powder
- 1 cup Chocolate chips
- 2 tsp Apple cider vinegar
- ½ cup Dairy-free milk I used oat milk
- If you want this to come out just like in the photos with the moist and soft cake-like texture, use a scale to measure all ingredients.
- Preheat the oven to 350 °F (ca. 180 °C) and put an oven rack in the middle position. Line a 12-cup muffin tin with paper liners. I don’t mind if the muffins stick to the papers, but if you do, spray the pan and the liners with non-stick cooking spray.
- Mix dry ingredients (cocoa powder, flour, salt, and baking powder) in a small bowl.
- Add apple cider vinegar and instant coffee to lukewarm milk.
- Use an electric mixer to beat the soft room-temperature butter with cane sugar. The sugar will not melt in the butter. 2 minutes are enough.
- Add flax egg (from ground flax, not flakes), olive oil, and vanilla extract. Mix them well.
- Add half the dry ingredients and half the “buttermilk” to the batter. Use a spatula or spoon to mix it well. Then add the second half and mix again. Don’t need to over-mix it. You’ll get a soft, fluffy, pillowy batter.
- Gently fold in the chocolate chips.
- Use two spoons or an ice cream scooper to arrange the muffin batter evenly. It will be full. I always add a couple of extra chips on top, so they are visible after baking.
- Bake for about 30 minutes, until lightly golden. Let the muffins cool in the muffin tin for about 5-10 minutes. They are very soft and moist, especially while hot. Run a knife around the edge of each muffin if necessary before taking them out.
- If you can’t buy milled and finely ground flax seeds, grind the whole seeds in a coffee grinder. They absorb and bind so much better in a fine powder form.
- Using an electric mixer or a spatula to mix the flour and milk with the batter have the same result. As long as you do it quickly, you will not over-mix it.
- While these muffins don’t have a huge mushroom top, they are by far the most soft and moisture muffins I have ever eaten. Every time I adjusted the ingredients, I lost that texture.
- Don’t over-bake it, as they will turn dry. 30 minutes should be enough. 35 minutes is too long in my oven.
- I always use paper liners, so I never tested this recipe using only cooking spray.